Corn Bread-Topped Chicken Enchilada Casserole

For a twist on the classic chicken enchilada casserole, this slow cooker recipe is topped with homemade corn bread.

Prep Time:
25 mins
Additional Time:
2 hrs 20 mins
Total Time:
2 hrs 45 mins
8 servings


Chicken Enchilada Casserole

  • Nonstick cooking spray

  • 12 ounces skinless, boneless chicken breast half, cut into bite-size pieces

  • 1 (10 ounce) can enchilada sauce

  • 1 (8 ounce) can no-salt-added tomato sauce

  • 1 cup canned black beans, rinsed and drained

  • 1 4-ounce can diced, green chile peppers, undrained

  • 2 ounces Monterey Jack cheese with jalapeno peppers, thinly sliced and cut into 1/2-inch pieces

  • ½ teaspoon cumin

  • ½ teaspoon dried oregano, crushed

  • ½ teaspoon dried basil, crushed

  • ½ teaspoon chili powder

Corn Bread Topper

  • ¾ cup yellow cornmeal

  • ½ cup all-purpose flour

  • 2 tablespoons granulated sugar (see Tip)

  • 1 ¾ teaspoons baking powder

  • ¼ teaspoon salt

  • ¾ cup fat-free milk

  • cup refrigerated or frozen egg product, thawed

  • 3 tablespoons butter, melted

  • ½ cup sliced green onions

  • 1 Fat-free plain Greek yogurt


  1. Lightly coat the inside of a 4-quart slow cooker with cooking spray; set aside. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook just until browned, about 3 minutes.

  2. In the prepared slow cooker combine the chicken, enchilada sauce, tomato sauce, beans, green chile peppers, cheese, cumin, oregano, basil and chili powder. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1 1/2 hours.

  3. Meanwhile, prepare corn bread topper. In a medium bowl stir together cornmeal, flour, sugar, baking powder and salt. In a small bowl combine milk, egg product and melted butter. Add milk mixture all at once to cornmeal mixture; stir just until moistened (mixture will be thin).

  4. If using low-heat setting, turn cooker to high-heat setting. Gently spoon cornbread topper evenly over mixture in cooker. Cover and cook about 50 minutes more or until a wooden toothpick inserted in the center of corn bread comes out clean. (Do not lift cover during cooking.) Top with sliced green onions and top with yogurt, if desired. Serve immediately.


Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend: Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 268 calories, 30 g carbohydrate, 6 g total sugar.

Nutrition Facts (per serving)

273 Calories
8g Fat
31g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 273
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 16g 33%
Total Fat 8g 11%
Saturated Fat 4g 22%
Cholesterol 46mg 15%
Vitamin A 741IU 15%
Vitamin C 8mg 8%
Folate 37mcg 9%
Sodium 567mg 25%
Calcium 171mg 13%
Iron 2mg 9%
Magnesium 41mg 10%
Potassium 381mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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